Ingredients:

  • 5 large Eggs (free-range, approx. 50g each)
  • 1/2 cup (120 ml) Double Cream (Heavy Cream), full-fat
  • 1/2 cup (120 ml) Whole Milk
  • 1 Tbsp (15 g) Cornflour (Cornstarch)
  • 6 oz (170 g) Mature Cheddar Cheese, freshly grated
  • 1 1/2 cups (225 g) Broccoli Florets, bite-sized pieces
  • 1 Tbsp (15 g) Unsalted Butter (for greasing)
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1/4 tsp (1.25 g) Freshly Ground Black Pepper
  • Pinch of Nutmeg (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C / Gas Mark 5). Generously grease a 9-inch pie dish with butter, then dust the inside thoroughly with a light coating of flour or fine breadcrumbs to prevent sticking.
  2. Blanch or steam the small broccoli florets for 3-4 minutes until just tender-crisp (al dente). Drain immediately and pat the broccoli very dry using paper towels to remove all excess moisture.
  3. Prepare the custard base: In a large bowl, whisk together the cornflour, salt, pepper, and nutmeg. Gradually whisk in the whole milk and double cream until the cornflour is completely dissolved. Gently whisk in the 5 large eggs until just combined, ensuring not to over-whisk.
  4. Assemble the quiche: Scatter two-thirds of the freshly grated mature cheddar cheese evenly over the bottom of the prepared pie dish. Distribute the drained, dry broccoli florets evenly over the cheese.
  5. Slowly pour the prepared egg and dairy mixture over the vegetables and cheese. Sprinkle the remaining one-third of the cheese over the top of the filling.
  6. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean. If the top browns too quickly, cover lightly with foil.
  7. Remove the quiche from the oven. Allow it to rest and cool for at least 15 minutes before slicing. This resting time is vital for the egg proteins to set properly.